Die quantitative Bestimmung der Citronensäure in Milch und Käse nach dem Pentabromacetonverfahren

Reichard, O.

doi:10.1007/bf01396768

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Determination Of Citric Acid1

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1937

1942

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Cited by 3 publications

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“…Hartmann and Hillig (1)(2)(3)(4), Reichard (8), Lampitt and Rooke (7), and others also studied the reaction to determine the conditions that would result in a quantitative conversion into and isolation of the pentabromoacetone. In general, the procedures adopted have been those used by Kunz, with particular attention being given to the temperatures used during the oxidation and bromination procedure, the formation of the precipitate, and the isolation, washing, and drying of the product.…”

Section: Determination Of Citric Acidmentioning

confidence: 99%